We’re almost there. The tree is up (hopefully), some of the presents are ordered. Maybe some are wrapped. I’m hoping you at the very least have partaken in a little glass of mulled wine with a mince pie chaser by now. READ MORE
Puff pastry is not something I make regularly. In fact, I last made it for my own personal ‘joy’ in 2010/11. I am not ‘that’ woman who scoffs at buying pastry. I don’t judge. I’m too easy a victim of other’s judgement. I mean, I have three sons for a start. READ MORE
Canapes are so often disappointing; too small, sadly an afterthought. These are anything but.
The ultimate in surf and turf; perfectly marinated large garlicky maple scallops wrapped in salty smoked bacon and baked on toothpicks for decadent pop in your mouth canapes. You might be advised to make double. READ MORE
I don’t think I’m a natural canapé maker. They always seem like a good idea, and then, a bit like making your own Christmas cards, after 5 or so, boredom sets in and I’m wishing I’d let the shops do the hard work for me.
Not so with these little beauties. They’re easy peasy, can be made in advance (hurrah for no last minute stress) and even tick the manly box. Because even in miniature form, roast beef and Yorkshire pudding is a fully respectable canapé for even the most manly man. The full recipe, courtesy of Sainsbury’s is here. But if you prefer to watch it rather than read it you can see me and the lovely Nicola making them together.
Makes about 12
2 tablespoons vegetable oil
40g plain flour
1 medium egg, beaten
50ml semi-skimmed milk
1 tablespoon horseradish
2 slices beef, torn into pieces
Watercress to garnish
Preheat the oven to 220ºC, fan 200ºC, gas 7. Pour ½ teaspoon oil into each hole of a 12-hole non-stick mini muffin tin and place in the oven to heat through
Meanwhile, sift the flour and a pinch of salt into a medium bowl and make a well in the centre. Beat in the eggs until smooth, then gradually add the milk, beating until the mixture has no lumps.
Remove the mini muffin tin from the oven and carefully add ½ tablespoon of the batter into the compartments. Cook in the oven for 15 minutes, until the puddings have risen and are golden in colour. Leave to cool on a wire rack.
Fill each mini Yorkshire pudding with a couple of pieces beef and a little horseradish. Season with black pepper and garnish each with a small sprig of watercress.
I’m a mum of 3 boys, a cookbook writer and also a finalist on the 2011 Great British Bake Off.
I’ve decided to record the recipes I use, partly to save them somewhere and partly in case someone else might like to use them...